Carpaccio

Carpaccio is a dish of meat or fish, thinly sliced or pounded thin, and served raw, typically as an appetizer. It was invented in 1963 by Giuseppe Cipriani from Harry's Bar in Venice, Italy, and popularised during the second half of the twentieth century. The beef was served with lemon, olive oil, and white truffle or Parmesan cheese. Later, the term was extended to dishes containing other raw meats or fish, thinly sliced and served with lemon or vinegar, olive oil, salt and ground pepper, and also fruits such as mango or pineapple.